Description
This classic Blueberry Scones recipe delivers tender, flaky scones bursting with fresh or frozen blueberries. Perfect for breakfast or a delightful dessert, these quick and easy scones combine the richness of butter and cream with a gentle hint of vanilla. Sprinkle with coarse sugar for a delightful crunch and golden finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh or frozen blueberries
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
Topping
- 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy clean-up.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt, ensuring even distribution of leavening agents and salt.
- Cut in butter: Using a pastry cutter or your fingers, cut the cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining, which will help create flaky layers.
- Fold in blueberries: Gently fold the fresh or frozen blueberries into the flour and butter mixture, being careful not to crush the berries which could color the dough excessively.
- Combine wet ingredients: In a separate bowl, whisk together the heavy cream, vanilla extract, and large egg until smooth and fully combined.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the scones tender.
- Shape the dough: Turn the dough onto a lightly floured surface and gently pat it into a flat circle about 1 inch thick. Use a knife or bench scraper to cut the dough into 8 equal wedges.
- Prepare for baking: Place the wedges on the prepared baking sheet, spacing them evenly. Sprinkle the tops with coarse sugar to add a crunchy and sweet finish.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the scones are golden brown on top and a toothpick inserted comes out clean.
- Cool and serve: Allow the scones to cool slightly on the baking sheet for 5 minutes before transferring to a wire rack or serving warm.
Notes
- For added brightness and flavor, zest one lemon into the dry ingredients before mixing.
- When using frozen blueberries, do not thaw them to avoid bleeding and discoloring the dough.
- Scones are best enjoyed fresh the day they are made but can be stored in an airtight container at room temperature for 2 to 3 days.
- Reheat scones gently in the oven or microwave before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 12g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
